Glazed Lemon Loaf *THM FP* Low Fat, Low Carb, Gluten Free

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I have been working on a lemon bread recipe for several months. I had almost given up, but decided to start all over after my pound cake turned out so good! The version I was working on was an E. Not only does this lemon bread taste better than any E version I attempted, it's a fuel pull! You can have it in any setting, or all by itself for a light, but delicious FP snack! Sometimes I like to have this topped with strawberries and Fat Free Reddi Wip. That makes an amazing treat!

A note on lemon extract: Make sure your lemon extract is fresh. I now keep mine in the refrigerator. It seems like extracts last forever, but that is not the case with lemon extract! I have had some expensive baked goods ruined by lemon extract that went bad. 

For this recipe you will need:

3/4 cup THM Baking Blend

2 Tbsp. Oat Fiber, not Oat Flour (I use THM brand)

1 egg, plus 2/3 cup egg whites

7 Tbsp. low fat cottage cheese

4 Tbsp. no sugar added applesauce

1 Tbsp. (not tsp.) Baking Powder

1/4 tsp. mineral salt

1/2 cup plus 2 Tbsp. THM Gentle Sweet (or equivalent sweetener)

1/4 tsp. butter extract

1 and 1/2 tsp. lemon extract

1/2 tsp. cream cheese flavoring (I get this MUCH cheaper at our local Menards)

Natural yellow food coloring, optional (this is what I get, also cheaper at Menards)


1 wedge Light Laughing Cow Cheese (original flavor)
2 Tbsp. THM Gentle Sweet
1/2 tsp. vanilla
1 Tbsp. unsweetened almond or cashew milk

Preheat oven to 350 degrees. Beat applesauce and Gentle Sweet together, then add the egg and egg whites. Beat well. Next, add all of the extracts/ flavorings and cottage cheese. Then add all of the dry ingredients until well combined. Add a few drops of yellow food coloring, optional. Pour into either a silicone bread pan or a well greased bread pan.*
Bake at 350 degrees for 38-42 minutes. Test with a toothpick to make sure it is done. Let cool 5-10 minutes before taking out of pan. Once cooled, top with glaze. Store in refrigerator.

To make glaze, warm up Light Laughing Cow Cheese, and mix together with the rest of the ingredients. I like to use a small personal blender to do this.

*I have tried this several times with both a silicone bread pan and a glass bread pan. I have had MUCH better results with the silicone bread pan. This is the bread pan I have. I bought it after seeing several people in the THM Facebook group suggesting it for the No Carb Easy Bread.

**Another note: Do not try this bread too soon after baking or it will have an eggy taste, and you will be disappointed. After it is completely cooled, the eggy taste goes away!

*** I consider 2 pieces to be a serving.


  1. Looks amazing! How can you tell if extract is ok to use? I don't bake or use mine much so I wonder if all should go in fridge and how to test them?
    Also if we used parchment lined glass with a lip to grab would that help? I'd be so sad to ruin it 🤔

    1. You should be able to tell by the smell of the extract. The first time it happened to me it smelled bitter, and the batter tasted very bitter. If you’ve had your lemon extract for a while, I’d probably get a new one (from my experience). I have so many extracts, but lemon is the only one I have problems with, and the only one I keep in the fridge now. I did try parchment lined glass, and it did work. I just didn’t get as high of a rise as the silicone pan. I hope you like it!

  2. I love that 2 slices is a serving! YAY! But how many slices should the cake be cut into? Since it serves 10, do you mean it should have 20 slices? Thank you!

    1. Oh, good point! Sorry for the confusion! No, it should not have 20 slices. I get at least 10 slices out of it.

  3. I think I have everything and can't wait to try it! How essential is the cream cheese flavor? I wonder about just using a bit of LF cream cheese instead? Or FF yogurt ?
    Also wondering about a metal pan with parchment liner? Or I'll have to make them as cupcakes since that's the only silicone pan I have. Thank you

    1. You can definitely just leave the cream cheese flavor out, I wouldn’t try to replace with anything. I also think as long as you are using parchment paper a metal pan should be fine. Enjoy! 😊


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